KHANA MASALA

IDLI CHUTNEY



































































































INGREDIENTS OF IDLI

Rice : 2 cups
Urad dal (white) : 1 cup
Salt : 1 & 1/2 tsp (as per taste)
Oil (for greasing pan) : 1/2 bowl (small size)


PREPARATION

• Wash and soak the dal overnight for 8 hours
• Wash and drain the rice and grind it coarsely in a blender
• Grind the dal into a smooth paste
• Now mix the grinded rice and dal together into a batter
• Mix salt and set aside in a warm place for 8-9 hours for fermenting
• Idlis are ready to be cooked when the batter is well fermented
• Grease the idli holder with oil well and fill each of them with 3/4th full of batter
• Steam cook idlis on medium flame for about 10-15 minutes
• Use a butter knife to remove the idlis
• Serve hot idlis with coconut chutney

































































INGREDIENTS OF CHUTNEY

Coconut (grated) : 1 cup
Dry red chilly : 2-3 pieces
Mustard seed : 1 tsp
Chana dal (roasted) : 2 tsp
Tamarind (dry) : 1 piece (small)
Green chilly : 2-3 pieces
Salt : 1/2 tsp (as per taste)
Sugar : 1 tsp


PREPARATION

• Grate the coconut
• Put the coconut, green chilies, roasted chana dal, tamarind, sugar and salt in a blender with a little water and grind to make a fine paste
• Heat 2-3 tsp of oil in a pan
• Add mustard seeds, dry red chilly and curry leaves and wait for few seconds till it sizzle
• Pour the coconut mixture and mix it well
• Serve it alongside idli